Sharon’s Alternative Aubergines

By Sharon Payne

I have been a vegetarian since I was about six years old for both environmental and health reasons, and my daughter has been vegan for nearly four years. So I’m used to creating vegan meals at home. This recipe is a favourite of mine based on a dish from Yo-Sushi called Harasume Aubergine (which they don’t do any more, sadly). It’s really moreish and a great way to use aubergine that isn’t in a curry or pasta dish. The flavours are really fresh and clean and it will keep for a few days too.

Cooking time

20-25 minutes


2 (or one hungry person)


  • 1 aubergine
  • 2 tablespoons of light soy sauce
  • 3 cloves of garlic ground to a paste (or use the lazy stuff)
  • 4cm of ginger grated
  • 1 tablespoon of rice vinegar
  • 1 ½ teaspoon of sesame oil
  • Rapeseed or vegetable oil
  • Spring onions
  • Red chillies
  • Pea shoots or baby spinach


  1. Slice the aubergine into ½ cm slices and then into semi-circles
  2. Brush with oil and then either gently fry on a medium heat until cooked (5-8 mins) or bake in the oven at 180 or so for a similar time – don’t overcook them
  3. Allow to cool on kitchen paper or a clean tea towel
  4. Mix the soy sauce, garlic, ginger, vinegar and sesame oil together to create the dressing
  5. Thinly slice the spring onion and red chillies, finely shred spinach if you are using it
  6. Arrange the aubergine slices on a plate then drizzle over the dressing and ‘artfully’ sprinkle over the spring onions, chillies and greenery

Personally I find it easier to eat vegan meals without consciously thinking about it, but planning in advance certainly helps. If you are trying to veganise meals I have swapped in oat milk and apple juice in overnight oats, soups in winter are a really easy win and a frittata made with chickpea flour and roasted veg is a great lunch idea.

More vegan recipes

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